Good Food
Ingredients
Method
1.Place lamb in a shallow glass dish. Drizzle oil over lamb and sprinkle with garlic and cumin. Turn to coat. Cover with plastic wrap and refrigerate for 10 minutes, to marinate.
2.Pierce potatoes several times with a skewer. Place in a microwave-safe bowl and microwave on 100% (high) power for 4 minutes, until just tender. Cool. Cut in half lengthways.
3.Meanwhile, heat a barbecue or char-grill on medium-high. Cook capsicum, turning, for 8-10 minutes, until skin blackens. Transfer to a bowl. Cover with plastic wrap to help lift skin. Cool. Peel and remove membranes. Slice.
4.Spray pumpkin, potato and onion with cooking oil spray. Cook pumpkin on grill for 3-4 minutes each side, until tender. Cook potato, cut-side down, for 1-2 minutes, until browned. Cook onion for 1 minute each side, until browned. Toast bread for 30 seconds each side. Cool bread and break into pieces.
5.Drain lamb from marinade. Discard marinade. Cook on grill for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Thickly slice.
6.Place salad greens, lamb, pumpkin, potato, capsicum and onion on a serving platter. Whisk yoghurt and juice in a bowl. Drizzle over salad. Served sprinkled with paprika.
Make this salad up to a day ahead by preparing and cooking lamb and vegies to the end of step 5 and storing in an airtight container in the refrigerator overnight. When you are nearly ready to serve the salad, toss together with salad greens and dressing. If you prefer not to use a yoghurt dressing, simply whisk the lemon juice with some olive oil and drizzle over salad.
Note
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